Mushrooms and Peas Rice

I saw this saucy rice, mushroom, and pea dish in the frozen food section of the local grocery store and decided that I could make it better. I did!!

Step: 1

In a large skillet, saute mushrooms in butter. Set aside.

Step: 2

Warm condensed cream of mushroom soup and milk. When it comes to a slow bubble, add instant rice and cover. Let sit for at least 5 minutes.

Step: 3

While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.

Step: 4

When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.

Per Serving: 269 calories; protein 9.2g; carbohydrates 41.2g; fat 7.5g; cholesterol 11.4mg; sodium 492.6mg.

Deciding stay in and make food your food instead of dining out is already a step in the right way if you’re focusing on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .